Cooking: Entrecotè with Thyme Biscuits and Glazed Chestnuts

5 from 7 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 445 kcal


  • 2 Entrecote
  • 4 small Floury potatoes
  • 1 Egg yolk
  • Salt and pepper
  • 1 tbsp Dried thyme
  • 1 packet Pre-Cooked chestnuts
  • 1 tbsp Butter
  • 1 tbsp Sugar
  • Clarified butter
  • 50 g Freshly grated Parmesan


  • Boil the potatoes, burn them and press them through the press, season with salt, pepper, Parmesan and thyme, add the egg yolks and stir well, form a roll out of it and cut off slices that fry until golden in hot fat.
  • Sear the steak in hot clarified butter on all sides and then let it rest.
  • For the chestnuts, melt the sugar in a pan, briefly toss the butter and chestnuts and season with salt and pepper.


Serving: 100gCalories: 445kcalCarbohydrates: 29.1gProtein: 14.2gFat: 30.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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